JPH067080A - Treatment of spice vegetable - Google Patents

Abstract

(57) [Summary] [Structure] A method of treating a flavored vegetable, which comprises freezing the flavored vegetable after blanching and shredding in a frozen state, and re-freezing the shredded product. How to treat vegetables. [Effect] It is possible to maintain the high aroma of vegetables and the unique flavor for a long period of time.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for treating flavored vegetables, and more particularly to a method for treating flavored vegetables capable of maintaining a fresh flavor stably for a long period of time.

[0002]

2. Description of the Related Art In recent years, with the diversification of eating habits, there has been an increasing opportunity to eat flavored vegetables such as herbs, which have a high scent and unique flavor, as a raw material for pasta toppings and dressing ingredients. ing.

Although such flavored vegetables are distributed as fresh foods, there is a drawback that freshness is easily lost immediately, and improvement thereof has been strongly demanded.

As a method for processing and preserving vegetables and fruits, generally, a method of making a dry powder, a method of grinding to make a paste, a method of press-molding a freeze-pulverized product, etc. are known. There is.

However, all of the conventional methods as described above are premised on the steps of grinding and fine pulverization accompanied by destruction of the plant tissue, and therefore increase in contact with air cannot be avoided, resulting in deterioration of quality and aging. There was a drawback that it was prone to deterioration.

[0006] Therefore, such a difficulty is particularly remarkable in a flavored vegetable having a high scent and a unique flavor, and in reality, a flavored vegetable has not yet been satisfactory. .

[0007]

SUMMARY OF THE INVENTION In such a situation, the present invention aims to provide a treatment method capable of stably maintaining a high aroma of flavored vegetables and a unique flavor for a long period of time.

[0008]

In order to achieve the above object, the method for treating a flavored vegetable of the present invention is characterized in that the flavored vegetable is blanched, frozen, and then shredded in a frozen state. is there.

In the present invention, a flavored vegetable means a vegetable having a high scent and a unique flavor, for example, basil, parsley, tarragon, dale, fennel, spearmint, thyme, rocket, sage, bay leaf, oregano. Herbs (herbs) such as rosemary, savory, salamander, soy sauce, ginger, and perilla; spices such as coriander; spicy vegetables such as ginger and garlic; .

In the present invention, these flavored vegetables are first washed by washing with water and then subjected to a blanching treatment by a conventional method. The blanching treatment is carried out for the purpose of deactivating the enzyme of the vegetables to reduce the discoloration, and may be a commonly used method. For example, raw flavored vegetables may be heat-treated with steam or boiling water for a short time.

Next, the blanched flavored vegetables are frozen, and as a pretreatment thereof, they are cooled with cold water of 5 ° C. or less, then rewashed, drained by squeezing lightly to remove the weight of the flavored vegetables. Is preferably about the same as the weight before the blanching treatment.

Further, the freezing after such pretreatment is preferably quick freezing, for example, savory vegetables are appropriately packed in a bag at -30 ° C.
The following is a method of rapid freezing.

Next, in the present invention, it is essential that the frozen flavored vegetables be shredded in the frozen state, and the size thereof is about 0.5 to 8 mm, particularly about 3 to 5 mm. Is preferred. Here, the shreds should not substantially destroy the plant tissue in order to prevent quality deterioration. Therefore,
Crushing, grinding and fine grinding methods cannot be adopted. Incidentally, if shredded without freezing, the plant tissue is easily destroyed and is also easily oxidized. As a result, the deterioration of flavor cannot be avoided and the purpose cannot be achieved.

In order to prevent quality deterioration, it is particularly preferable to carry out the freezing shredding under the condition that air is not exposed, that is, under closed condition in which the air is shut off. For example, a chopper or a silent cutter is used as a shredding machine. An advantageous method is to attach a non-breathable synthetic resin bag to the shredded nozzle and carry out bagging with the shredded flavored vegetables discharged from the nozzle immediately.

Next, if the obtained shredded vegetables are re-frozen, a product having a better long-term storability can be obtained. Incidentally, this refreezing may be performed at -30 ° C or lower.

In this re-freezing, small pieces of shredded vegetables, such as cubes or pellets, are used.
It is easy to use by molding into a small block of about 15g in size corresponding to one serving, or a block with appropriate cuts so that each serving can be easily cut and used. Excellent giving particularly good results.

[0017]

EFFECTS OF THE INVENTION Since the frozen shredded flavored vegetables obtained by the present invention suppress the activity of enzymes and general chemical reactions, the high fragrance and unique flavor of the flavored vegetables are not deteriorated, and Holds stable.

Moreover, since the re-frozen molded product has excellent long-term storability and is easy to use, it can be used not only for commercial purposes such as restaurants, but also for general households at the time of harvest. Fresh flavored vegetables can be reproduced and used at any time without being affected.

[0019]

The present invention will be further described with reference to the following examples.

Example 1 1 kg of washed fresh basil leaves was blanched at 95 ° C. for 30 seconds, immediately cooled with ice water of 0 to 1 ° C. and drained. Put the leaves in a non-breathable synthetic resin bag, -3
Flash frozen at 0 ° C and then stored frozen at -18 ° C. This frozen basil leaf was minced (made by Chubu Koki Co., Ltd.,
MG-500 type) was shredded into a size of about 3 to 6 mm, and quickly stored in a synthetic resin bag having no air permeability. The basil shreds are divided into grids (size of one partition; length x width x height; 30 mm x 30 mm x 10 m
m) was filled in a tray and re-frozen at −30 ° C., and then taken out from the tray to obtain a cube-shaped frozen basil shredded product.

Example 2 Frozen basil leaves were cut with a silent cutter (Dover).
A cube-shaped frozen basil shredded product was obtained in the same manner as in Example 1 except that the shredded product was RU-20N type).

Comparative Example 1 A cube-shaped frozen basil shredded product was obtained in the same manner as in Example 1 except that fresh basil leaves were blanched and then directly shredded with a mincher without freezing.

Comparative Example 2 A cubed frozen basil shredded product was obtained in the same manner as in Example 1 except that the washed fresh basil leaves were not subjected to blanching treatment but directly quick frozen.

Comparative Example 3 A cubed frozen basil grind was obtained in the same manner as in Example 1 except that the frozen basil leaves were ground with a grinder to a size of about 0.05 to 0.5 mm.

Test Example 1 Cube-shaped frozen shredded basil and grind obtained in Examples 1 and 2 and Comparative Examples 1 to 3 were stored at -18 ° C. for 3 months, and then the criteria shown in Table 1 below were used. The shape, color tone and flavor were judged by 10 panelists according to
The results shown in are obtained.

[0026]

[Table 1]

[0027]

[Table 2]

Example 3 A shredded basil piece having a size of about 3 to 6 mm was obtained in the same manner as in Example 1, and the shredded piece was stored in a non-breathable synthetic resin bag without refrigeration.

Comparative Example 4 A basil grind having a size of about 0.05 to 0.5 mm was obtained in the same manner as in Comparative Example 3, and stored in a non-breathable synthetic resin bag without refrigeration.

Test Example 2 The shredded basil obtained in Example 3 and the ground basil obtained in Comparative Example 4 were evaluated for shape, color tone and flavor in the same manner as in Test Example 1 immediately after production. The results shown in 3 were obtained.

[0031]

[Table 3]

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[Procedure amendment]

[Submission date] July 31, 1992

[Procedure Amendment 1]

[Document name to be amended] Statement

[Correction target item name] 0021

[Correction method] Change

[Correction content]

[0021] The leaves of basil, frozen Example 2 a silent cutter (Du k er
Company was except that chopped to a size of about 0.5~2.0mm in R K -20N type) in the same manner as in Example 1 to obtain a cube-shaped frozen basil shred.

Claims (5)

[Claims] 1. A method for treating a flavored vegetable, which comprises subjecting a flavored vegetable to a blanching treatment, freezing, and then shredding in a frozen state. 2. The method for treating a flavored vegetable according to claim 1, wherein the shredded vegetables are cut into a size of 0.5 to 8 mm. 3. A method for treating a flavored vegetable, which comprises re-freezing the shredded material obtained according to claim 1. 4. The method for treating a flavored vegetable according to claim 3, wherein the shredded material is molded into a small block and refrozen. 5. A frozen flavored vegetable block obtained by molding and frozen a shredded flavored vegetable into small blocks.